The saffron – Cooking in Sardinia 30

It is the yellow gold of Sardinia. This is the color of saffron, yellow like gold and why, since ancient times, precious spice and unique. Its color has always been synonymous with wealth, joy, well-being and happiness. Even today in the East it gives saffron to wish long life and prosperity to those who receive. Its golden yellow color also refers to the color of the sun the source of life, light and heat.


The word saffron comes from the Latin safranum (zafaranu in Sardinian) which in turn derives from zaferan of Persian origin. The root word is connected to the color yellow. The benefits of this spice are countless. First of all the stimulating effect on the metabolism and its failure to caloric intake beneficial to maintain the line. Aids digestion thanks to its natural flavors and is especially rich in antioxidant properties.

No coincidence that many digestive liqueurs such as Fernet and the vermouth may contain saffron. Perhaps not everyone knows where we get and maybe they believe it is a chemical created in the laboratory with the sole purpose to color some of our traditional dishes. In fact, saffron is a flower cultivated to obtain the famous spice, some dear but its cost is indeed justified more than justified given that to extract the powder used in the kitchen requires a long and delicate workmanship: serve it by 130,000 to 150,000 flowers and about 500 hours of work for a pound.

Many traditional dishes containing saffron in Sardinia, one of these is is the pardula, a sweet inevitable in our tables during the Easter period but not only …¬†saffron

The pardule prepare with simple ingredients such as durum semolina wheat flour, lard, a little salt and a tasty topping the ricotta, sugar, eggs, zest of one lemon and one orange and saffron that embellishes this delicious sweet.

Do you want to come and taste a pardula? Book now one of our tours!